Saturday, October 10, 2009

Berry Patch Cake - Pink Saturday

What are little girls made of? Sugar, spice and everything nice, but in different proportions than the cake below. Isn't she dear? The raspberry cake is delicious but no match for this sweet thing.

From the kitchen of One Perfect Bite...It's not my habit to make berry cakes in October. This one was the result of my inattention. I had pulled what I thought was a bag of cranberries from the freezer, only to discover my labeling system had failed me and I actually had raspberries that now had to be used. While I had planned to make a flan, I decided to use this cake as a stand-in. It's very old-fashioned and one of the first cakes I learned to make. I love to add blackberries or raspberries to the batter. It's an everyday snack cake meant for family and close friends. It's a bit like a Swedish Visitor's Cake, but it's not as refined and it's much quicker and easier to make. It can be oven ready in 15 minutes. It is best frosted when slightly warm and I prefer to eat the cake the day it is made, as it stales quickly. Here's the recipe.

Directions:1) Adjust a rack to middle third of oven. Preheat to 375 degrees F. Lightly grease and flour a 9-inch square pan. Line bottom of pan with parchment or waxed paper. Grease and flour paper. Set aside.2) Place butter and sugar in bowl of an electric stand mixer. Beat until smooth, about 2 minutes. Add egg, vanilla and milk. Beat just until combined.3) Mix flour with baking powder and salt. Stir flour mixture into wet mixture with a large spoon, until well blended. Do not overmix. Pour batter into prepared pan. Scatter raspberries over top. Bake for 30 to 40 minutes, or until a cake tester inserted in center of cake comes out clean. Remove from oven. Cool in pan for 10 minutes. Invert cake and continue cooling on a cake rack.4) Meanwhile, combine confectioners' sugar with butter and beat until smooth and creamy. Add salt, vanilla and milk, a tablespoon at a time, until frosting can be easily spread.5) Transfer cake to a serving plate. Frost top with icing while cake is still slightly warm. Some icing will spill over sides. Yield: 6 to 8 servings.

This post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Happy Pink Saturday Mary. What a darling little girl with her pink hat and what a fabulous berry patch cake. I always look forward to your post for Pink Saturday. You're so creative with pink and an inspiration to us all.Have a rosy weekend.Sam

Delightful raspberry cake! I think it's wonderful to have such a recipe in one's repertoire. Perfect for days when one does not have the time or inclination for a more involved recipe but still want something delicious. thank you so much for sharing this little gem.

Mary,I'm in complete agreement...whoever the little darling is in the photo, she is precious. I so enjoy your blog and am looking forward to going through all your posts one-of-these-days to add to my arsenal of recipes. With most of my little ones having flown the nest, my desire to cook seems to have left with them. Hoping that by adding some new recipes, perhaps it will ignite the desire to spend more time in the kitchen once again.

Do you freeze your own berries? If so, I'm curious as to how you preserve the raspberries.

I agree, sugar (how appropriate!), about that sweet thing! I'd take a bite outta those cheeks in lieu of the raspberry cake in a heart beat, chickee.

Thank you for visiting today and leaving a comment. I've never been here (I don't think) and it's refreshing to visit someone who loves to cook. As I'm in my 7th decade of life, eating out just rings my bell now if I could get Love Bunny to eat out more than 2 nights a week. *Sigh*.... Nice meeting you, sweetpea....

Hi Mary, that little sweetie is a perfect Pink Saturday pic. She is darling! Your cake looks amazing. Yum! Thanks for visiting us too. I checked out the loading of our story and it seemed to work quite quilkly from my end. Who knows? Have a great week.

What a delightful "pink" cake. We made Fannie Farmer's recipe for old fashioned mac and cheese last night. After trying every "designer" recipe from the Food Network and more, nothing tasted more comforting than that one. We have decided it is a keeper for awhile.

Precious sweet angel! She's so pretty. The raspberry cake looks fantastic too and simple to make. I have so many frozen fruits in the freezer. I'm headed there now to dig through and pick one for this cake. My husband will thank you later!

Oh Mary what a wonderful post. I can absolutely almost taste the cake and I am printing out the recipe for another cold day. And the babe in Pink, what a beauty! Thanks for sharing both with us. Hugs, Mollye

What a cutie! And the cake...it's a great recipe and looks like one would have all the ingredients on hand. I'm wondering if gluten free all purpose flour would work. I'll have to give it a go. Thanks for visiting today and for sharing your special Pink Cooking Talent...Sue

Oh my that cake looks yummy but I agree with you- nothing can top a sweet little girl picture!

My DH and I have a Chat and Coffee time every Tuesday for part of our ministry and I make a homemade goodies each week. So glad to see your sight and all the yummy looking recipes!! Will have to try some of them including the berry cake!

As always, had to stop by to see what we wee having to eat today. I would love that cake, as I love raspberry flavor in most anything. However, the darling little girl stole the show. Happy you visited and left a always welcomed comment.

Raspberries and cake. Yum! Many years ago, my mother had a neighbor that baked every day. When I was pregnant, she brought yummies over all of the time. I don't have any idea where she is now, but I think of her every time I prepare one of her recipes.

Happy Pink Saturday. Another delicious dish that I must try. I'm very interested in making the Vietnamese fish dish as well. I was so hoping that the little pink girl belonged to you...she's a cutie. Have a great week. Come visit Crock Pot Wednesday when you can.

Hello, Mary,Isn't that little girl with her pink fru-fru hat so adorable? Your raspberry cake sounds delicious!! Blessings to you and thank you so much for stopping by Bunny Cottage for a visit!! Vicki

Lovely Pink Saturday post and sweet blog, too. Woke up to a dusting of snow on the ground so even thought this isn't Saturday I really needed a boost! Today you made me smile...

Sorry, I didn't get to see everyone yesterday. I had important business. My 11 year-old grandson was playing football and he wanted Mimi to go to the out-of-town-last-of-the-season-game. THEY WON AGAINST AN UNDEFEATED TEAM! WOO-HOO! 35 - 17☺

Hope the coming week blesses you with sunshine, happiness and good friends.

Sorry I didn't make it over on Saturday. I had company all weekend so I am having Pink Sunday. Your berry cake looks yummy. As I told you in a comment a few days ago...your crumb receipe made me a fan of yours for life! Thanks for sharing.

This look delicious. This is one I will definitely try. It reminds me of something my mother would have made and served to friends and famiy who always dropped by for coffee, the days when things were slower and people just dropped by your house, my childhood home was different my parents had a greenhouse business at home so people family and friends always knew they were their and dropped by, we lived out in the country, how I miss those slower times. That's what this cake reminded me of the minute I read your description, brought back fond memmories, thank you Mary.

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